Easy Pumpkin Bread Pudding Recipe With Brown Sugar Sauce

I put together my Pumpkin Caramel Bread Pudding with pumpkin-spiced custard and a brown sugar sauce, and I share one surprising step in the recipe that turns leftover bread into a Thanksgiving showstopper.

I used to ignore bread pudding till I made this Easy Pumpkin Bread Pudding with Brown Sugar Sauce. With canned pumpkin puree and cubes of challah brioche or French, it somehow becomes more than leftovers; the custardy center and sticky sauce make people do a double take.

It hints at Pumpkin Caramel Bread Pudding without being over the top, and even reminds me of Pumpkin Pecan Bread in texture, surprising every time. I promise it’s not fussy, yet it feels like a Thanksgiving secret everyone’s gonna ask for, so good you might wanna hide the pan.

Ingredients

• Bread (challah, brioche or French): starchy base, lots of carbs, soaks custard for creamy texture.
• Pumpkin puree: high in fiber and vitamin A, adds moist, earthy sweetness without much fat.
• Eggs: provide protein and structure, make pudding custardy, yolks add silky richness.
• Whole milk and cream: supply fat and calcium, give creamy mouthfeel and richer custard.
• Brown sugar: adds sweetness and molasses depth, helps caramelize sauce and top.
• Butter: gives rich flavor, helps browning and silky sauce texture when melted.
• Warm spices: cinnamon, nutmeg and ginger bring cozy aroma and autumn spice notes.
• Raisins or pecans optional: raisins add sweetness, pecans add crunch plus healthy fats.

Ingredient Quantities

• 6 cups cubed day-old bread (challah brioche or French)
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 4 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves or 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter melted (plus extra for greasing)
• Optional 1/2 cup raisins or 1/2 cup chopped pecans
• Brown sugar sauce: 1/2 cup packed dark brown sugar
• Brown sugar sauce: 4 tablespoons unsalted butter
• Brown sugar sauce: 1/2 cup heavy cream
• Brown sugar sauce: 1 teaspoon vanilla extract
• Brown sugar sauce: pinch of salt

How to Make this

1. Preheat oven to 350°F and butter a 9×13 inch baking dish well, or use a little more butter if your bread is super dry.

2. Toss 6 cups cubed day old bread (challah, brioche or French) into a large bowl, stir in the optional 1/2 cup raisins or 1/2 cup chopped pecans if you want them.

3. In another bowl whisk together 1 1/2 cups pumpkin puree, 4 large eggs, 2 cups whole milk, 1 cup heavy cream, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves or 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 2 teaspoons vanilla extract and 2 tablespoons melted unsalted butter until smooth; warming the milk a little helps dissolve the sugars but don’t make it hot or you’ll start cooking the eggs.

4. Pour the pumpkin custard over the bread, press the bread down gently so it soaks up the liquid, then let it sit 15 to 30 minutes at room temp (or cover and chill overnight for an even more custardy pudding).

5. Give it a final stir, scrape into the prepared dish and smooth the top, dot with a little extra butter if you like a golden top.

6. Bake at 350°F for about 45 to 55 minutes until the edges are set and a knife inserted in the center comes out with only a few moist crumbs; if the top starts to brown too fast loosely tent with foil.

7. While it bakes make the brown sugar sauce: in a small saucepan combine 1/2 cup packed dark brown sugar and 4 tablespoons unsalted butter over medium heat, stir until melted and bubbling, then slowly whisk in 1/2 cup heavy cream and simmer 2 to 3 minutes until slightly thickened.

8. Remove the sauce from heat, stir in 1 teaspoon vanilla extract and a pinch of salt, taste and adjust if you want it sweeter or a touch saltier to balance.

9. Let the pudding rest 10 minutes after baking so it firms up a bit, then serve warm spooned with plenty of the brown sugar sauce, more chopped pecans on top is nice too.

10. Store leftovers covered in the fridge up to 3 days and rewarm gently in the oven or microwave, add more warmed sauce when serving.

Equipment Needed

1. 9×13 inch baking dish, well buttered
2. A couple mixing bowls, one large for the bread and one medium for the custard
3. Whisk (or a fork if you gotta)
4. Measuring cups and spoons
5. Rubber spatula or wooden spoon for folding and scraping
6. Small saucepan for the brown sugar sauce and a spoon or small whisk to stir it
7. Knife and cutting board for cubing bread and chopping pecans
8. Oven mitts and a sheet of foil to tent if it browns too fast

FAQ

Easy Pumpkin Bread Pudding Recipe With Brown Sugar Sauce Substitutions and Variations

• Pumpkin puree: swap with 1 1/2 cups mashed roasted butternut squash or sweet potato, or use canned plain yams (not pie filling), or roasted kabocha squash — all give similar texture and sweetness, though flavor will be a bit different.
• Eggs: per egg use 1/4 cup pureed silken tofu (so 1 cup for 4 eggs), or 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg (let sit 5 minutes), or a commercial egg replacer powder following package directions; expect a slightly denser custard with tofu or flax.
• Milk + heavy cream (total 3 cups): for dairy free use 3 cups full fat canned coconut milk, or use 3 cups oat milk plus 2 to 3 tablespoons melted butter to mimic richness, or just use 3 cups half and half for an even rich custard.
• Dark brown sugar in the sauce: replace 1/2 cup dark brown sugar with 1/2 cup light brown sugar plus 1 tablespoon molasses, or 1/2 cup real maple syrup reduced a bit, or 1/2 cup coconut sugar plus 1 teaspoon molasses for deeper flavor; note coconut sugar can be slightly grainy.

Pro Tips

1) Dry-bread hack: if your bread is still soft, cube it and spread it on a baking sheet to dry out for 10-15 minutes at a low temp, or just leave it uncovered overnight. Drier bread soaks up the custard better and stops the whole thing from becoming soggy. If the bread was already really dry, use a bit more butter in the dish so the edges dont stick.

2) Custard and prep: warm the milk just enough to help the sugars dissolve but dont make it hot or you’ll start cooking the eggs, and for an extra smooth texture strain the mixed custard through a fine sieve before pouring over the bread. Let it sit 15-30 minutes at room temp or refrigerate overnight for a more uniformly custardy center.

3) Baking tricks: the center should still be slightly jiggly when you take it out not soupy, and a knife should come out with a few moist crumbs. If the top browns too fast loosely cover with foil and finish baking, and always put the casserole on a rimmed sheet so you dont drip all over your oven.

4) Sauce, finishing and storage: add a small pinch of salt to the brown sugar sauce and taste, a splash of bourbon or extra vanilla makes it more grown-up. Warm the sauce before serving and toast pecans for contrast. Store covered in the fridge up to a few days and rewarm gently, then add more hot sauce when serving so it still feels fresh.